A smaller cousin of the breakfast burrito, the breakfast taco made with reduced-fat Cheddar and egg substitute is a satisfying and healthy breakfast option.

Makes 1 serving

ACTIVE TIME: 15 minutes

TOTAL TIME: 15 minutes

EASE OF PREPARATION: Easy

2 corn tortillas
1 tablespoon salsa
2 tablespoons shredded reduced-fat Cheddar cheese
1/2 cup liquid egg substitute, such as Egg Beaters

1. Top tortillas with salsa and cheese. Heat in the microwave until the cheese is melted, about 30 seconds.
2. Meanwhile coat a small nonstick skillet with cooking spray. Heat over medium heat, add egg substitute and cook, stirring, until the eggs are cooked through, about 90 seconds. Divide the scrambled egg between the tacos.

NUTRITION INFORMATION: Per serving: 153 calories; 2 g fat (1 g sat, 0 g mono); 3 mg cholesterol; 15 g carbohydrate; 17 g protein; 0 g fiber; 453 mg sodium; 207 mg potassium.
1 Carbohydrate Serving
Exchanges: 1 starch, 2 very lean meat

Quick, easy and very satisfying. The first time I made the tacos, I made them as written and they seemed a little bland, so now I add two chopped up pieces of Canadian bacon. They are perfect for me this way. And the Canadian bacon only adds 40 total calories.

Erin, Choctaw, OK

I make mine approximately the same. Only I use Flour Tortillas. I also separate the eggs, using only egg white and then add the liquid eggs. I also use only cheese and no salsa. I whip the egg whites with salt, pepper, and onion salt and then add the liquid eggs and scramble to taste. I then put the cheese on top after I put the eggs in the tortillas.

Thora, DeKalb, IL

Great beginning, although I would question the carb count, as the corn tortillas I use are 14 g of carbs each. Still, 28 g of carbs for breakfast is acceptable.

Jay Fisher, Stockton, CA